No-Bake Keto Peanut Butter Chocolate Granola Bars

Indulge in the delightful combination of peanut butter and chocolate with these No-Bake Keto Peanut Butter Chocolate Granola Bars. Perfect for a quick keto-friendly snack, these bars are packed with healthy fats and protein to keep you satisfied and on track with your low-carb lifestyle. Easy to make and even easier to love, they're a guilt-free treat you can enjoy any time of the day.

Course Snacks

Cuisine American

Keyword Chocolate, Granola Bars, Keto, Low-Carb, No-Bake, Peanut Butter, snack

Prep Time 15

Cook Time 0

Chill Time 1

Total Time 1 15

Servings bars

Calories 280kcal

Equipment

Medium-sized bowl
Microwave or stovetop
Spatula or spoon
Measuring cups and spoons
8x8 inch (20x20 cm) baking pan
Parchment paper
Knife
Cutting board

Ingredients

1 cup natural peanut butter 256g / 9 oz
¼ cup coconut oil 60 ml / 2 fl oz
¼ cup unsweetened cocoa powder 22g / 0.8 oz
¼ cup powdered erythritol 48g / 1.7 oz
1 tsp vanilla extract 5 ml
1 cup chopped nuts (almonds, pecans, walnuts) 128g / 4.5 oz
½ cup unsweetened shredded coconut 40g / 1.4 oz
¼ cup hemp seeds 30g / 1 oz
¼ cup chia seeds 28g / 1 oz
¼ tsp salt

Instructions

In a medium-sized bowl, combine the peanut butter and coconut oil. Microwave for 30 seconds or until they can be easily mixed together. Stir until smooth.
Add the unsweetened cocoa powder, powdered erythritol, and vanilla extract to the peanut butter mixture. Mix until all ingredients are well incorporated.
In a separate bowl, mix together the chopped nuts, shredded coconut, hemp seeds, chia seeds, and salt.
Pour the dry ingredients into the wet mixture and stir until everything is evenly coated.
Line an 8x8-inch (20x20 cm) baking pan with parchment paper, allowing some overhang for easy removal.
Transfer the granola bar mixture to the prepared pan. Press firmly into an even layer, ensuring the mixture is compacted.
Place the pan in the refrigerator and chill for at least 1 hour, or until the mixture is firm.
Using the parchment paper, lift the set mixture out of the pan and transfer to a cutting board. Cut into 10 even bars.
Store the bars in an airtight container in the refrigerator for up to 1 week or freeze for longer shelf life.

Notes

Feel free to swap out the nuts or seeds with your favourites or what you have on hand, just be sure to keep the proportions the same for the best texture. These bars are freezer-friendly, so you can make a larger batch and save some for later. Just wrap individual bars in parchment paper and store in a freezer-safe bag or container.

Nutrition